No-Bake Enchiladas Recipe

Step 1

Heat oil in a large frying pan over high heat and add 3/4 of the onion and cook, stirring, for 3 minutes or until softened and then add mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned and now add garlic and capsicum and cook, stirring, for 2 minutes.

Step 2

Add spice mix and cook for 1 minute and then add tomato purèe and 1 cup water and stir to combine and then bring sauce to a simmer and now stir in rice, beans and corn and simmer, stirring occasionally, for 5 minutes or until mixture thickens and then stir in half the coriander.

Step 3

Grease a 5cm-deep, 20cm x 30cm metal baking pan and spoon half the tomato salsa over base of prepared pan.

Step 4

Place 1 tortilla on a flat surface and spoon ½ cup beef mixture down tortilla centre and then roll tortilla to enclose filling and place in pan, seam side down, now repeat with remaining tortillas and mince mixture and spoon remaining salsa over tortillas in pan and sprinkle with cheese.

Step 5

Preheat grill/broiler on medium-high heat and grill/broil enchiladas for 5 minutes or until golden.

Step 6

Meanwhile, combine avocado, lime juice, chilli and remaining onion in a bowl and season with salt and pepper.

Step 7

Spoon avocado salsa over enchiladas and serve sprinkled with remaining coriander.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of beef mince, use ground turkey. This substitution is beneficial because it is a leaner alternative to beef mince, providing a healthier meal option.
Instead of cheddar cheese, use a vegan cheese alternative. This substitution is beneficial because it is a plant-based alternative to dairy, making the meal suitable for those who are vegan or lactose intolerant.

Variations

Vegetarian Enchiladas Heat oil in a large frying pan over high heat and add 3/4 of the onion and cook, stirring, for 3 minutes or until softened. Add 1 cup of diced mushrooms and cook for 3 minutes. Add garlic and capsicum and cook, stirring, for 2 minutes. Add spice mix and cook for 1 minute and then add tomato purée and 1 cup water and stir to combine and then bring sauce to a simmer. Now stir in rice, beans, corn, and remaining onion and simmer, stirring occasionally, for 5 minutes or until mixture thickens and then stir in half the coriander. Grease a 5cm-deep, 20cm x 30cm metal baking pan and spoon half the tomato salsa over base of prepared pan. Place 1 tortilla on a flat surface and spoon ½ cup vegetable mixture down tortilla centre and then roll tortilla to enclose filling and place in pan, seam side

Serve with

Mexican Rice: A delicious accompaniment to the enchiladas, this Mexican-style rice is made with garlic, onion, bell peppers and tomatoes. The bold flavors complement the enchiladas and make for a complete meal.

Black Beans: This flavorful side dish is a great complement to the Mexican Rice and Enchiladas. It adds a hearty texture and flavor to the meal, while providing a healthy source of protein. The black beans provide a delicious contrast to the bold flavors of the enchiladas and rice, making for a complete and balanced meal.

FAQ

Q: How long do I need to cook the enchiladas? A: Preheat the grill/broiler on medium-high heat and cook the enchiladas for 5 minutes or until golden.

Q: How do I make the enchilada sauce?

A: To make the enchilada sauce, heat oil in a large saucepan over medium heat. Add onion and garlic and cook until softened. Add tomato paste, chili powder, cumin, oregano, and salt and cook for 1 minute. Stir in the tomato sauce, broth, and sugar. Bring to a simmer and cook for 10 minutes.

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Fun facts:

The avocado salsa used in this recipe is a popular Mexican condiment known as guacamole. It was first mentioned in a 16th century Aztec cookbook and is believed to have been served at the first Thanksgiving feast in 1621.

The use of Mexican spices in this recipe is a tribute to the popularity of Tex-Mex cuisine, which was first popularized in the 1940s by celebrity chef Fannie Farmer.